Kategorie

Oxtail stew

Name: Oxtail stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1.2 kg oxtail, cut into pieces; 2 carrots, diced; 2 onions, diced; 3 garlic cloves, chopped; 2 tbsp olive oil; 250 ml dry red wine; 500 ml beef stock; 200 g chopped tomatoes; 1 bay leaf; 1 tsp salt; 1/2 tsp black pepper

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Preparation

Pat the oxtail dry and season it. Heat oil in a heavy casserole and brown the pieces in batches for 8 to 10 minutes; transfer them to a plate.
Cook carrots and onions in the same casserole for 8 minutes until softened. Add garlic for 30 seconds.
Pour in red wine, scrape the browned residue from the base and boil uncovered for 5 minutes to reduce it.
Return oxtail to the casserole. Add stock, tomatoes and bay leaf; the liquid should almost cover the meat. Bring just to a simmer.
Cover and cook over the lowest heat for 3 to 3 1/2 hours, turning the pieces once or twice. Add a little hot stock if the level falls below halfway.
The stew is ready only when the meat pulls away from the bone with a fork. Remove bay leaf, season and rest 10 minutes before serving.